Pike and leek pie

here’s a suggestion for anyone who has caught a pike!

A recipe by Fergus Henderson in The Observer

A magnificent pie.  The size of your pike might influence the size of your pie.

Serves 4

small pike 1

white wine 50ml

white wine vinegar 10ml

carrots 100g

celery stalk 100g

onions 50g

bay leaf 1

parsley stalks a few

For the pie

butter 75g

leeks 300g, chopped

flour 50g

white wine 100ml

hot bouillon 700ml

puff pastry 1 block

beaten egg 1

Find a pan large enough to hold your pike and fill it with water.  Add all the court-bouillon ingredients and bring to a simmer.  Add the pike and poach gently until the flesh comes easily from the bones, about 20 minutes.  Remove the pike from the court-bouillon, which is now a delicious fish stock.  Once cool, remove all the bones and skin, keeping the pike in fairly sizeable pieces.

To make the pie, sweat the chopped leeks in 25g butter until soft and fold into the pike.  For the sauce, melt 50g butter and add the flour.  Cook until it smells biscuity.  Now add the white wine and then hot bouillon – a whisk is a good thing at this point.  From there on, whisk until silky springs to mind.  Check for seasoning and pour this source over the pike and leeks and leave to cool.  Fill your pie dish.  Roll your pastry and leave to rest for 30 minutes.  Then cover your pie with the pastry and brush with beaten egg.  Bake in a hot oven 180C for 30-40 minutes until well browned.